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Swallowing food without chewing; a simple way to reduce postprandial glycaemia

Published online by Cambridge University Press:  09 March 2007

N. W. Read ,
I. McL. Welch ,
C. J. Austen ,
C. Barnish ,
C. E. Bartlett ,
A. J. Baxter ,
G. Brown ,
M. E. Comption ,
K. E Hume  and
I. Storie
...Show all authors
N. W. Read
Affiliation:
Clinical Research Unit, H Floor, Royal Hallamshire Hospital, Shefield S10 2JF
I. McL. Welch
Affiliation:
Clinical Research Unit, H Floor, Royal Hallamshire Hospital, Shefield S10 2JF
C. J. Austen
Affiliation:
Clinical Research Unit, H Floor, Royal Hallamshire Hospital, Shefield S10 2JF
C. Barnish
Affiliation:
Clinical Research Unit, H Floor, Royal Hallamshire Hospital, Shefield S10 2JF
C. E. Bartlett
Affiliation:
Clinical Research Unit, H Floor, Royal Hallamshire Hospital, Shefield S10 2JF
A. J. Baxter
Affiliation:
Clinical Research Unit, H Floor, Royal Hallamshire Hospital, Shefield S10 2JF
G. Brown
Affiliation:
Clinical Research Unit, H Floor, Royal Hallamshire Hospital, Shefield S10 2JF
M. E. Comption
Affiliation:
Clinical Research Unit, H Floor, Royal Hallamshire Hospital, Shefield S10 2JF
K. E Hume
Affiliation:
Clinical Research Unit, H Floor, Royal Hallamshire Hospital, Shefield S10 2JF
I. Storie
Affiliation:
Clinical Research Unit, H Floor, Royal Hallamshire Hospital, Shefield S10 2JF
J. Worlding
Affiliation:
Clinical Research Unit, H Floor, Royal Hallamshire Hospital, Shefield S10 2JF
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Abstract

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1. The degree to which disruption by mastication affects the glycaemic response to four different carbohydrate foods was investigated in healthy human volunteers; each food was eaten by six subjects.

2. Subjects ate meals of sweetcorn, white rice, diced apple or potato on two occasions; on one occasion they chewed the food thoroughly, on the other occasion they swallowed each mouthful without chewing it.

3. When the foods were chewed the postprandial blood glucose levels rose to levels which vaned according to the food ingested.

4. Swallowing without chewing reduced the glycaemic response to each food, achieving a similar effect as administration of viscous polysaccharides or ‘slow-release’ carbohydrates.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 55 , Issue 1 , January 1986 , pp. 43 - 47
Copyright
Copyright © The Nutrition Society 1986

References

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